Spicy Habanero Seafood Paella

Ingredients

• 2 cups Bomba or Arborio rice
• 0.5 teaspoon Saffron threads
• 4 cups Seafood or chicken stock
• 1 pound Jumbo shrimp, peeled and deveined
• 2 whole Habanero peppers, seeded and minced
• 4 ounces Spanish chorizo, sliced
• 1 tablespoon Smoked paprika (Pimentón)
• 3 tablespoons Extra virgin olive oil
• 1 medium Yellow onion, finely diced
• 4 whole Garlic cloves, minced
• 0.5 cup Frozen peas(optional)
• 0.25 cup Fresh cilantro, chopped

Instructions

1. 1

   In a small saucepan, warm the stock and crush the saffron threads into it; keep warm on low heat.

2. 2

   Heat olive oil in a wide paella pan or large skillet over medium-high heat. Brown the chorizo slices for 2 minutes, then remove and set aside.

3. 3

   In the same pan, sauté the onion and minced habaneros until the onion is translucent, about 5 minutes.

4. 4

   Add the garlic and smoked paprika, stirring for 30 seconds until fragrant, then add the rice, stirring to coat every grain in the oil.

5. 5

   Pour in the warm saffron stock. Stir once to distribute the rice evenly, then do not stir again to allow the 'socarrat' (crust) to form.

6. 6

   Simmer for 10-12 minutes. When most of the liquid is absorbed but the rice is still moist, nestle the shrimp and cooked chorizo into the rice.

7. 7

   Scatter the peas on top and cook for another 5-8 minutes until the shrimp are pink and the rice is tender.

8. 8

   Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before garnishing with cilantro and serving.